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Tiramisu Cheesecake
Tiramisu Cheesecake

Tiramisu Cheesecake

42 Review(s)
Cook Minutes 5 Hr 5 Min
Prep : 20 Min Cook: 4 Hr 45 Min
Experience the taste of tiramisu in a spectacular, creamy cheesecake. Mamma mia!
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Nilla Vanilla Wafers, divided
5 tsp. Maxwell House Instant Coffee Original Roast, divided
3 Tbsp. hot water, divided
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 cup sour cream
4 eggs
1 cup thawed Cool Whip Whipped Topping
2 Tbsp. unsweetened cocoa powder
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How do I make it ?
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Step 1
Heat oven to 325°F.
Step 2
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.
Step 3
Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl. Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; pour over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.
Step 4
Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Top with Cool Whip and cocoa powder just before serving.
Kraft Kitchen Tips!
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Size Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portion size.
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Variation
Prepare using Philadelphia Light Brick Cream Cheese Spread, light sour cream and Cool Whip Light Whipped Topping.
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How to Bake Cheesecake in Springform Pan
Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 1 hour or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with Cool Whip and cocoa powder just before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Total fat 16 g
25 %
Saturated fat 10 g
50 %
Cholesterol 85 mg
Sodium 240 mg
10 %
Total carbohydrate 20 g
7 %
Dietary fibre 0 g
0 %
Sugars 15 g
Protein 5 g
Vitamin A
15 %
Vitamin C
0 %
Calcium
6 %
Iron
4 %
Servings
Makes 24 servings, 1 piece (75 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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